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I don’t know about you all but I am always looking for something new and different to feed my family for dinner. We love a variety of things at our house. We are eclectic eaters! One of the things we love are jalapeño poppers, so I decided to create a casserole out of one of our favorite flavors. This one is a hearty, flavorful casserole. If your family likes a little spicier, add an extra jalapeño. It’s certainly not the same old, same old boring casserole. You and your family will love it! ~Kathy

6 chicken breasts

2 T. butter, divided 

3 medium sized jalapeños, julienned, ribs and seeds removed

3 green onions, chopped

1 (10 1/2 oz) can cream of chicken soup

1 T. milk

1 c. Philadelphia Chive and Onion Cream Cheese, softened

1/2 tsp. garlic powder

pepper & salt to taste

2 c. cheddar cheese, grated, divided

5 slices bacon, cooked and chopped

 

Grease a 9×13 casserole dish. Set aside. Preheat oven to 375°F.

Dice chicken into 1” pieces. In large skillet, over medium-high heat, place 1T. butter. Brown chicken quickly in skillet, season with salt, pepper and garlic powder. Remove to plate. Sauté jalapeño and green onion in remaining 1 T. butter until crisp tender.

Place chicken in casserole dish, top with vegetables.

For sauce combine soup, milk, cream cheese, garlic powder, salt and pepper. Mix in 1 c. of cheddar cheese. Spoon over chicken and vegetables. Top with crumbled bacon.

Bake covered for 20 minutes. Uncover and top with remaining 1 c. of cheddar cheese. Return to oven and bake an additional 10 minutes until chicken is cooked through.